These sweet potato tacos are filled with chili-spiced sweet potatoes, black beans, and a creamy avocado lime sauce. A delicious vegetarian dinner!
These sweet potato tacos are one of my favorite weeknight dinners. Filled with chili-spiced roasted sweet potatoes, black beans, and a bright, creamy avocado lime sauce, they’re delicious, satisfying, and so simple to make. I first shared the recipe years ago, and it’s been a staple in my rotation ever since.
Before we get to the recipe, I wanted to mention how flexible these sweet potato tacos are. I roast the sweet potatoes with chili powder, but you could use other spices like cumin, coriander, and/or smoked paprika. I call for black beans, but pinto beans are equally tasty. And I’m sharing a few different sauce options below because I’ve tried quite a few in this recipe and love them all.
I hope this recipe becomes one of your favorites too, and leave a comment below to let me know what variations you try!
How to Make Sweet Potato Tacos
This sweet potato taco recipe has three simple steps:
1. Make the avocado yogurt sauce: Simply blend together Greek yogurt, avocado, garlic, lime juice, salt, and pepper. If you’re vegan, I’ve listed a cashew cream option in the recipe below. Vegan mayo would also be a great substitute for the yogurt. For a more herbaceous sauce, blend in a handful of cilantro. If you like things spicy, consider adding a chunk of jalapeño, to taste.
2. Roast the sweet potatoes with olive oil, salt, pepper, and chili powder until puffed and browned.
3. Assemble the tacos with the sauce, sweet potatoes, and black beans. This time, I topped mine with a few pickled red onions and microgreens too. They’re both optional, but delicious!
Lastly, I always, always, always finish my sweet potato tacos with a big squeeze of lime for extra pop!
Other Sauce Options
I love the avocado yogurt sauce on these tacos, but I like to change things up from time to time. If you do too, try any of these bright, creamy sauces on these tacos instead:
- Creamy Chipotle Sauce
- Cilantro Lime Dressing (try the creamy avocado or Greek yogurt options)
- Cilantro Lime Crema
- Avocado Sauce
- Guacamole
What to Serve with Sweet Potato Tacos
We often enjoy these sweet potato black bean tacos as a weeknight dinner on their own. The beans, roasted potatoes, and avocado yogurt sauce make a satisfying plant-based filling!
But if you’re hungry for something on the side, you can’t go wrong with any of these Mexican-inspired recipes:
Round out the menu with margaritas to drink!
Looking for more veggie taco ideas? Check out these 10 Best Vegetarian Taco Recipes next!
Sweet Potato Tacos
Ingredients
- 1 medium sweet potato, cubed
- Extra-virgin olive oil, for drizzling
- ½ teaspoon chili powder
- Sea salt and freshly ground black pepper
- 6 tortillas, I like these white corn & wheat tortillas, or homemade tortillas
- 1 cup cooked black beans, drained and rinsed
- Lime wedges, for serving
Avocado yogurt sauce
- ½ cup whole milk Greek yogurt
- 1 small avocado
- ½ garlic clove
- Juice of 1 lime
- Sea salt and freshly ground black pepper
Optional toppings
- 1 small avocado, diced
- 2 scallions, diced
- Crumbled feta or Cotija cheese
- Pickled red onions
- Microgreens or fresh cilantro
Instructions
- Preheat oven to 400° F and line a large baking sheet with parchment paper.
- Place the sweet potatoes on the baking sheet. Drizzle with olive oil and toss with the chili powder and pinches of salt and pepper. Spread in a single layer on the baking sheet. Roast for 20 minutes, or until puffed, fragrant, and golden brown.
- Make the avocado yogurt sauce: In a small food processor, combine the yogurt, avocado, garlic, lime juice, and a few generous pinches of salt and pepper. Pulse until smooth. Taste and adjust seasonings. Chill until ready to use.
- Assemble the tacos in the tortillas with a scoop of the sauce, the roasted sweet potatoes, black beans, and desired toppings. Season to taste and serve with lime wedges for squeezing.
Notes
These were SO dang delicious!! I didn’t have beans and still wanted more protein and filling, so I whipped up cilantro lime quinoa and holy moly was it incredible. Thanks so much for sharing this recipe – definitely a staple in my house now (:
Made these and they were absolutely delicious! Also, just a little tip…used Trader Joe’s corn and wheat tortillas. They are a little less corn-y for those who don’t really love corn tortillas. Such a great recipe for the vegetarian always trying to find a healthy and satisfying meal!
I reaaaaaally want to make this, but greek yogurts where I live is too expensive, and cashew nut season is over. Can I use peanuts instead?
Hi Jen, I wouldn’t recommend peanuts – instead of the yogurt sauce, I would just make a quick guacamole to put in the taco – mash an avocado with lots of lime juice, salt, pepper and maybe a little chopped fresh cilantro if you have it. Hope that helps!
As usual Love and Lemons helps saves the day – or at least teatime! Made these last week as had some cooked sweet potato already cubed plus an advocado in fridge so was quick and easy. As usual the flavours were stunning. The lime juice in the yogurt also helped pull every ingredient together. Used Greek yogurt, is calorific, but far better for us all, than any processed pre-packaged meal. Felt very virtuous. Many thanks.
Do you have the nutritional info on these tacos? Calories, carbs, cholesterol, etc.
Thank you. I do love your site. So many wonderful ideas.
One tacos contains about 245 kcal, and almost 10g fat. However, the fat is mostly vegetable (olive, avocado), so it’s good for our health. Additional sauce contains about 70kcal and 5.5 g of fat. If you substitute Greek yogurt with yogurt with reduced fat content, the dish will be less caloric and healthier.
I made these tacos this past Friday night. EXCELLENT!! I wouldn’t have thought of this ingredient combo. Thanks for the great recipe!
Top marks for this. Tastes great. Thanks for sharing.
Simon
These are AMAZING! I have made them several times since I first tried this recipe a few weeks ago. I have some sweet potatoes reheating for today’s lunch, actually. I didn’t make the sauce, but had some homemade guac, so I used that. Delicious!
Hi Liz – so glad you liked them!
made this last night, was excellent. really liked the avocado yogurt sauce. will definitely make it again, and use the sauce for other things. thanks!
These look and sound delicious!
Beautiful and such a good idea, I’ve been looking for something just like this!
They’re perfect! Love the way you styled the tacos too–it’s always so hard to get those little guys to stand up straight and look pretty. Recipe pinned for my next taco night…which will hopefully be very, very soon 🙂
Thanks, ha – tacos can be tough. I got impatient with these, hence the not-so-discreet skewers 🙂
I’ve been on such a big veggie taco kick lately. Been using a crispy, spicy potato blend mostly, but will have to try sweet potatoes next. Maybe a bit (ton) of sriracha. Looks and sounds great!
These look like what life is about as fellow taco enthusiast and this is so easy for a filling and tasty dinner. Your photography is also beautiful.
Made these last night, and my husband and I are singing your praises! The avocado yogurt sauce put it over the top. So incredibly tasty and satisfying! Thank you for all your wonderful recipes!
Hi Beth, I’m so glad you and your husband liked them!
I’ve been wondering how to use sweet potatoes in some unique way so as to eat them more regularly due to their good nutritional value. This sounds like a great recipe and very filling. I’m definitely going to try this out this weekend. Thanks for sharing it!
This looks INCREDIBLE! and so easy! Sweet potatoes + avocado might be my favorite combination in any form, thanks for the new idea 🙂
Oh boy, those sweet potatoes and avocados are breaking my heart. They look so yummy!
Oh, sweet potatoes, how I love thee! And throwing a bunch of awesome stuff in a tortilla is literally my favorite way to put a meal together. I can’t wait to try this!
Yum, I could also see using butternut squash for this